Silky Smooth Marinara

I feel like sometimes I start out my blog posts with, “My new favorite” or “My love affair with xxx continues…” And both are true! I guess that’s why I’ve been with Pampered Chef 21 years… because I love the products and even more so, the mission: Enriching lives one meal and one memory at a time.

The latest addition to our line up, the Deluxe Cooking Blender (available September 1st) has been so much fun to use! I’ve made peanut butter, hummus, roasted red pepper & walnut dip, strawberry jelly, butternut squash soup, pesto, veggie burgers… I could go on and on!

Last week I made a hidden veggie marinara and knew I wanted to recreate Rao’s Marinara Sauce! (And vodka sauce and aribiatta are also on the list to make so stay tuned!)

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This sauce turned out amazing and incredibly silky smooth! Everyone loved it and they were licking their plates. I was concerned that some might miss the chunkiness of traditional sauce but no one did. My favorite part? Put everything in the blender, select SAUCE and push start!

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We served it with Protein Meatballs and roasted spaghetti squash and this Brazillian Cheese Bread!

Silky Smooth Marinara
Makes 8 cups

2 28oz cans San Marzano plum tomatoes
2 tablespoons olive oil
4 ounces pancetta
1/2 small white onion
2 garlic cloves, peeled
salt
6 basil leaves
pinch of oregano
pepper

  1. Place the tomatoes, olive oil, pancetta, onion, garlic and salt in the Deluxe Cooking Blender. Place the lid on top and lock into place. Turn the wheel to select the Sauce setting and push start.
  2. When the cycle is complete, carefully remove the lid and add the basil, oregano and pepper. Pulse for 30 seconds to combine.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

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Fiesta Tortilla Stack

Yesterday was one of those days where I was thinking about past PC recipes and how I can make them current. This one popped into my head and I knew I wanted to try it out in the Quick Cooker!

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I had forgotten how easy and delicious this recipe is! The layers with chicken, olives, cheese and tortillas melts in your mouth!

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Fiesta Tortilla Stack
Serves 4

1 9oz can bean dip
2 tablespoons plus ¼ cup plain Greek yogurt
1 tablespoon plus ½ teaspoon Pantry Southwestern Seasoning Mix
2 cups cooked chicken
1 medium red bell pepper
2 green onions with tops
1 2.5oz can sliced black olives, drained
¼ cup fresh cilantro
5 6-inch flour tortillas
2 cups milk cheddar cheese
1 cup water
pico de gallo

  1. In the Small Batter Bowl, combine the bean dip, 2 tablespoons Greek yogurt and 1 tablespoon seasoning mix, mixing well.
  2. Chop the chicken and bell pepper using the Food Chopper and place in the Classic Batter Bowl. Thinly slice the green onions using the Utility Knife. Slice the olives using the Quick Slice. Place the cilantro into the Herb Mill.
  3. Add the green onions, olive slices and 2 tablespoons cilantro to the Batter Bowl and mix gently.
  4. Place one tortilla on the Cutting Board. Using the Large Scoop, top the tortilla with 1 scoop of the bean mixture and spread to within ¼-inch of the edge using the Small Spreader. Place the tortilla into the Quick Cooker Springform Pan bean dip-side up. Top evenly with 1 cup of the chicken mixture.
  5. Cut the cheese into 4 equal pieces grate one piece of the cheese evenly over the chicken using the Microplane Adjustable Coarse Grater. Repeat the layers of tortilla, bean mixture, chicken mixture and cheese three more times. Top with the remaining tortilla.
  6. Cover the Springform Pan with foil. Pour the water into the inner pot of the Quick Cooker. Place the wire rack into the inner pot with all three feet touching the bottom. Place the pan into the wire cradle and lower onto the wire rack. Lock the lid, select the CUSTOM setting, adjust the time to 20 minutes and press START.
  7. When the timer is up, press the steam-release button to release the pressure. Press CANCEL. Carefully lift the pan out and remove it from the wire rack. 
  8. Cool for 5-10 minutes, remove the foil, then remove the sides of the Springform Pan.
  9. Mix the remaining Greek Yogurt with the remaining seasoning mix and spread evenly over the top of the warm tortilla stack. Sprinkle with the pico de gallo, remaining olive slices and cilantro. Cut into wedges using the Slice ‘N Serve.

Enjoy!

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Did you make this recipe?
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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Pear Spice Bundt Cake

When the Quick Cooker Fluted Cake Pan debuted, I knew this would be a recipe I’d be trying! It’s sweet and pretty and of course, delicious!

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One tip: when placing the pear slices in the Pan, be sure to use the smaller slices first.

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Then gently pour the batter over the slices and you’re good to go!

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Pear Spice Bundt Cake
Serves 8

1 1/2 cups spice cake mix
2 tablespoons oil
2 tablespoons pear juice from the can
1 egg
1 14oz can sliced pears
1 cup water
Caramel Sauce

  1. Drain the pears into the Easy Read Measuring Colander reserving 2 tablespoons juice.
  2. Place the Quick Cooker Fluted Cake Pan on the wire stand. Place the pear slices in the wells of the Pan using the smallest ones. In the Classic Batter Bowl, mix the cake mix, oil, pear juice, and egg with the Stainless Whisk. Chop the remaining pears (there will be 3-4) with the Food Chopper and mix into the cake mix.
  3. Gently pour the batter over the pears in the Pan, distributing evenly.
  4. Pour 1 cup of water into the inner pot of the Quick Cooker and lower the Pan into the inner pot. Lock the lid and select the CUSTOM setting. Adjust the time to 25 minutes and press START.
  5. When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Press CANCEL. Carefully lift the pan out and remove it from the wire rack. Let cool in the pan 10 minutes, then turn out on to a board or plate. Drizzle with caramel sauce.

Enjoy!

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Did you make this recipe?
Tag @slicedicedish on Instagram and hashtag it #slicedicedish and please leave a review in the comments below!


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Roasted Butternut Squash Soup

I love this soup recipe! It’s so delicious and I just never get tired of it and I hope you feel the same way! With that, when I received my new Deluxe Cooking Blender (coming soon from Pampered Chef!) I knew this would be the first recipe I’d make. This recipe is vegan too!

This new blender has become my new BFF and I have used it almost every single day since it came home to live with me! From morning smoothies to play-doh to black bean burgers to cauliflower biscuits (recipe coming soon!). It has not been a disappointment at all and I’m just in LOVE! And when you get yours, I know you’ll be in love too!

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Roasted Butternut Squash Soup
Serves 4

1 large butternut squash (about 3 pounds)
1 tablespoon olive oil
salt and pepper
2 cups vegetable stock, divided
1 15oz can coconut milk, divided
1 small shallot
2 garlic cloves
1/8 teaspoon nutmeg
1 teaspoon chili powder
2 red apples
1 tablespoon pepitas

  1. Heat the oven to 425F. Peel the squash with the Serrated Peeler and cut into large chunks. Drizzle with the olive oil and brush over the squash pieces using the Chef’s Silicone Basting Brush. Sprinkle with salt and pepper. Place a Reversible Silicone Baking Mat in the Large Sheet Pan. Place the squash on the mat and roast 45 minutes or until the squash is easily pierced with a fork.
  2. Add 1 1/2 cups of the stock, shallot, garlic, nutmeg, chili powder, 1/2 cup coconut milk and squash to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting, then press the wheel to start.
  3. While the soup is cooking, spiralize the apples using the Veggie Spiralizer.
  4. When the soup cycle has ended, stir in the remaining stock and coconut milk.
  5. Divide the soup among four bowls. Add the apple noodles, pepitas and salt and pepper to taste.

Enjoy!

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Did you make this recipe?
Tag @slicedicedish on Instagram and hashtag it #slicedicedish and please leave a review in the comments below!


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Chicken Piccata Pasta

My love affair with the Quick Cooker continues! This is one of my favorite Pampered Chef recipes but I didn’t want to babysit it so I decided I’d put the new pressure cooker to the test. And it passed!

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I didn’t add red bell pepper to the recipe when I made it because someone who shall remain unmentioned ate it and it can be omitted if it’s not your thing. I just like recipes that have a lot of color, and traditionally this one doesn’t!

 

Chicken Piccata Pasta
Serves 6

1 1/4 pounds boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 1/2 tablespoons Pantry Lemon Pepper Rub
1/2 medium onion, chopped
3 garlic cloves, pressed
1 32oz carton chicken stock
1 16oz pkg uncooked linguine, broken in half
1 red bell pepper, diced
1 14oz can artichoke hearts, drained
2 ounce cream cheese, softened
1 lemon
1/4 cup capers, drained and rinsed
1/4 cup fresh parsley

  1. Set the Quick Cooker to SEAR and press START. Heat 1 tablespoon olive oil in the inner pot for 2 minutes.
  2. Meanwhile, cut the chicken into 1-inch pieces on the Cutting Board. Combine the chicken, the Rub and remaining 1 tablespoon oil in the Medium Stainless Mixing Bowl, tossing to coat.
  3. Add the chicken to the inner pot and saute 3 minutes.
  4. Meanwhile, chop the onions with the Food Chopper and add to the inner pot with the chicken. Add the garlic pressed with the Garlic Press. Saute 2 minutes longer, stirring frequently. Press CANCEL.
  5. Add the stock and linguine to the inner pot and stir to combine.
  6. Lock the Lid, line up the sealing vent, select CUSTOM , adjust the time to 6 minutes and press START.
  7. Meanwhile, cut the top off the pepper and remove the seeds with the Scoop Loop. Cut the bell pepper into pieces and dice using the Quick Slice by placing the pepper slices in the Quick Slice and slicing once, then turning the pepper slices 90-degrees and slicing again. Set aside.
  8. Drain the artichokes in the Easy Read Measuring Colander. Place the parsley in the Herb Mill and set aside.
  9. When the timer is up, press the steam-release button to manually release the pressure. Remove the Lid and stir in the cream cheese, artichokes and red pepper until well combined. Cover with the Small Boil-Over No More and cook 5 minutes (this will thicken the sauce).
  10. Press the lemon into the pasta using the Citrus Press. Add the capers and the parsley using the Herb Mill. Stir to combine. Press CANCEL and serve.

Enjoy!

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Did you make this recipe?
Tag @slicedicedish on Instagram and hashtag it #slicedicedish and please leave a review in the comments below!


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Pepperoni Pizza Pasta

Back to my love affair with the Quick Cooker! I came across this recipe and decided to adapt it and I made it last night! While it’s not GF/DF, it did please those who ate it! I hope you enjoy it too!

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Pepperoni Pizza Pasta
Serves 6

1 medium onion, chopped
1 tablespoons olive oil
2 large garlic cloves, presssed
1 tablespoon Pantry Italian Seasoning
1 28oz can crushed tomatoes
1 24oz jar marinara sauce
1 green bell pepper, chopped
1 cup red wine
2 cups chicken stock
1 16oz box rigatoni pasta
1 5oz pkg pepperoni slices
2 cups shredded mozzarella cheese
1/4 cup fresh parsley

  1. Set the Quick Cooker to SEAR and press START. Chop the onion with the Food Chopper. Add the onion and oil to the inner pot and saute 2 minutes. Press the garlic into the pot with the Garlic Press and add the Italian Seasoning Mix and saute 2 minutes longer. Press CANCEL.
  2. Add the crushed tomatoes, marinara sauce, bell pepper, wine, stock and pasta. Lock the lid and select the CUSTOM setting. Adjust the time to 6 minutes and press START.
  3. When the timer is up, let the pressure naturally release for 10 minutes, then press CANCEL. Press the steam-release button to manually release any remaining pressure.
  4. Remove the lid and stir the sauce. Add the pepperoni and cheese and stir to combine.
  5. Serve in bowls with fresh parsley over the top dispensed from the Herb Mill.

Enjoy!

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Did you make this recipe?
Tag @slicedicedish on Instagram and hashtag it #slicedicedish and please leave a review in the comments below!


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!